If you’re craving true rustic comfort food in its most charming form, let me introduce you to Malfatti (Italian spinach ricotta dumplings). These pillowy, cheesy morsels filled with tender spinach are nestled in a lively, garlicky tomato sauce and baked until everything melts together. With their slightly craggy shapes and incredible fluffiness, malfatti capture the heart of Italian home cooking—they’re a celebration of imperfection that always manages to feel special. Each bite offers a joyful mix of creamy ricotta, earthy greens, and a tangy tomato hug, all ready to make your kitchen smell amazing and your table feel just a bit more festive.

Malfatti (Italian spinach ricotta dumplings) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Malfatti (Italian spinach ricotta dumplings) starts with a handful of wholesome, familiar ingredients. Each one has a role to play, building flavor and giving the dumplings their melt-in-your-mouth texture and deep Italian soul.

Ricotta cheese (500 g, well-drained): Use the highest quality, well-drained ricotta you can find; this keeps the dumplings light and creamy—not soggy.

Fresh spinach (300 g, cooked and squeezed dry): Brings vibrant color, subtle earthiness, and a nourishing green boost.
Whole egg plus 1 egg yolk: Acts as the binder, ensuring everything holds together in those soft, rustic shapes.

Finely grated Parmesan cheese (¼ cup, plus more for serving): Adds depth, salty umami, and a golden finish on top.

All-purpose flour (½ cup): The key to bringing our dough together just enough; don’t overdo it or they’ll be dense.

Shallot, finely chopped: Sautéed until sweet and mellow, it gives subtle background flavor in each bite.
Garlic cloves (4 total, minced; 2 for dumplings & 2 for sauce): Lends an unmistakable Italian aroma throughout this dish.

Salt and ground black pepper (½ teaspoon each): Essential seasoning brings everything into balance.

Pinch of ground nutmeg: The classic secret in spinach-ricotta fillings; it’s a tiny pinch of cozy.
Olive oil (2 tablespoons): Used for sautéing, it infuses the sauce and dumplings with richness.

Onion, finely diced (½): Becomes sweet and soft, setting the foundation for a luscious tomato sauce.

Canned crushed tomatoes (800 g): Choose good-quality tomatoes—they shape the sauce and hold everything together.
Tomato paste (1 tablespoon): Concentrates the tomato flavor, delivering a luxurious depth.

Water (½ cup): Helps your sauce reach that perfect consistency.

Fresh basil (1 stem): Perfumes the sauce and brightens the whole dish.
Sugar (½ teaspoon): Balances the tomatoes’ natural acidity for a sweeter finish.

More salt and pepper (to taste): Adjust in the sauce as needed—it makes all the difference.

How to Make Malfatti (Italian spinach ricotta dumplings)

Step 1: Prep the Spinach and Aromatics

Heat a swirl of olive oil in a skillet over medium heat. Add your chopped shallot and garlic, cooking until everything is fragrant and just starting to soften—this step sets up a super flavorful base. Toss in the fresh spinach and sauté until wilted. Let the spinach cool, squeeze out excess moisture, and give it a thorough chop. Removing as much liquid as possible is crucial so your malfatti stay fluffy, not soggy!

Step 2: Make and Shape the Dumplings

In a large mixing bowl, combine the chopped spinach, well-drained ricotta, Parmesan, whole egg, egg yolk, flour, salt, pepper, and nutmeg. Gently mix until you have a soft, sticky dough—it shouldn’t be overworked or the dumplings will turn heavy. With two spoons, shape small, rustic dumplings (around walnut-sized) and place them on a floured tray. Expect perfectly imperfect shapes; that’s the spirit of Malfatti (Italian spinach ricotta dumplings)!

Step 3: Prepare the Tomato Sauce

While the dumplings rest, get started on the sauce: In a saucepan, heat olive oil over medium heat. Sauté the minced garlic and diced onion until translucent and tender. Pour in the crushed tomatoes, tomato paste, water, a stem of fresh basil, sugar, salt, and pepper. Let everything simmer gently for about 20 minutes; this melds the flavors beautifully.

Step 4: Cook the Dumplings

Bring a large pot of salted water to a gentle boil—not a raging one, or the dumplings could break up! Carefully lower the malfatti into the water in batches. Simmer gently for about 2–3 minutes, just until they float to the surface. That’s your cue: scoop them out right away with a slotted spoon so they keep their delicate, tender texture.

Step 5: Bake and Finish

Preheat your oven to 180°C (350°F). Ladle some tomato sauce into a baking dish, then arrange your lovely cooked dumplings right on top. Drizzle with a little more olive oil, scatter extra Parmesan over everything, and slide the dish into the oven. Bake for 15 minutes until bubbly and golden at the edges—the perfect finish for Malfatti (Italian spinach ricotta dumplings). Serve up immediately with more basil sprinkled over and a flourish of Parmesan.

How to Serve Malfatti (Italian spinach ricotta dumplings)

Garnishes

To make Malfatti (Italian spinach ricotta dumplings) look as stunning as they taste, shower them with fresh basil leaves and an extra handful of grated Parmesan just before serving. A delicate drizzle of grassy olive oil over the top adds sheen and flavor. For an extra treat, try a sprinkle of lemon zest to brighten the whole dish.

Side Dishes

This dish absolutely loves company! A crisp green salad with a punchy vinaigrette balances the cheese and sauce, while warm, crusty bread is ideal for soaking up every bit of the aromatic tomato sauce. For a heartier meal, serve alongside roasted vegetables or a classic Italian antipasto board.

Creative Ways to Present

Channel your inner trattoria by serving Malfatti (Italian spinach ricotta dumplings) in individual ramekins for a dinner party-worthy presentation. For a cozy family meal, bring the bubbling baking dish straight to the table and let everyone serve themselves. You can even layer them in a shallow bowl with extra sauce for a rustic, spoonable supper.

Make Ahead and Storage

Storing Leftovers

Any leftover Malfatti (Italian spinach ricotta dumplings) can be transferred to an airtight container and chilled in the refrigerator for up to three days. The flavors mature wonderfully, making leftovers nearly as exciting as the first serving.

Freezing

If you want to store them longer, freeze the uncooked dumplings on a parchment-lined tray until solid, then stash them in a freezer bag. Or freeze leftovers (cooked, with sauce) in containers. Either way, Malfatti (Italian spinach ricotta dumplings) are a fantastic make-ahead meal.

Reheating

To reheat, place chilled or thawed malfatti in a baking dish, cover with sauce, and warm in a moderate oven until heated through. A microwave works in a pinch, but the oven preserves their tender texture and revives the sauce best.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Simply thaw the spinach completely, squeeze out every bit of excess liquid, and chop finely. Frozen spinach is widely used for Malfatti (Italian spinach ricotta dumplings) and makes the dish even more convenient.

What if my dough is too wet or sticky?

If the dough seems unworkable, add extra flour a tablespoon at a time until you can scoop and shape it. However, don’t overdo it—malfatti are meant to be soft and light, not dense.

Is it possible to make malfatti gluten-free?

Yes! Replace the all-purpose flour with a trusted gluten-free blend or fine chickpea flour. Just watch the texture, as you may need to adjust the amount slightly for the perfect consistency.

Why are my malfatti falling apart in the water?

If your Malfatti (Italian spinach ricotta dumplings) are breaking, the dough might be too wet or you’re boiling them too vigorously. Make sure your ricotta and spinach are well-drained, and simmer the dumplings very gently.

Can I skip baking and just serve them after boiling?

You can! Simply spoon boiled malfatti directly onto plates with hot sauce and a shower of Parmesan. Baking adds extra melt and mingling of flavors, but they’re utterly delicious either way.

Final Thoughts

I can’t say enough about the special brand of coziness Malfatti (Italian spinach ricotta dumplings) bring to the table. They’re approachable, satisfying, and just fancy enough to impress friends or family—yet don’t require perfection in the kitchen. Give them a try, and you’ll discover why these soft, sauce-soaked dumplings are a beloved classic across Italian homes (and mine too!).

Malfatti (Italian spinach ricotta dumplings) Recipe